tag:blogger.com,1999:blog-63232215543450607722024-03-12T23:52:48.968-04:00Debbi's KitchenFamily favorites from our kitchen, posted here so I can find them again!Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-6323221554345060772.post-77166319025372624902022-12-12T16:09:00.005-05:002022-12-12T16:09:48.607-05:00Changes in the Kitchen<p>Some changes are coming to Debbi's Kitchen, my actual kitchen which (theoretically) will be reflected here. Through a string of events that started with my brother-in-law being extremely sick and hospitalized it was discovered that Bob has celiac disease as well as at least one of the girls. That means that I'll be making changes in the kitchen so that he can eat gluten free. It will be challenging since I don't have to and generally won't be. I'll be sharing some gluten free recipes that worked for us and tasted good, a combo that from what I hear can sometimes be hard to find. We've been doing some research, including price checking, looking at various gluten free pasta and bread options but it's all still very new. Eating out is a bit of a challenge, there's lots of pasta and breaded things at restaurants along with hidden gluten. So join us for this food adventure.<br /></p>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-41152777996552434402022-11-12T11:27:00.001-05:002022-11-12T12:01:00.488-05:00German Chocolate Angel Pie<p> This pie recipe is one my mom has made for years. She got it when she was taking cooking classes through the county with a friend. All sorts of chocolaty goodness!</p><p><br /></p><p><b>German Chocolate Angel Pie</b></p><div style="text-align: left;">2 egg whites</div><div style="text-align: left;">1/8 tsp salt</div><div style="text-align: left;">1/8 tsp cream of tartar</div><div style="text-align: left;">1/2 c sugar</div><div style="text-align: left;">1/2 c finely chopped nuts</div><div style="text-align: left;">1/2 tsp vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">for the filling:</div><div style="text-align: left;">8 oz German Sweet chocolate</div><div style="text-align: left;">3 Tbsp water</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;">1 c heavy cream, whipped</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat egg whites with salt and cream of tartar til foamy. Add sugar 2 tablespoons at a time and beat until very stiff. Carefully fold in copped nuts and vanilla. Spoon into well greased 8" pie plate to form a shell. Build up sides 1/2" above the sides of the pan. Bake 55 minutes at 300*.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Melt chocolate and water, cool until thickened. Add vanilla and whipped cream by folding into chocolate mixture. Pile into meringue shell. Chill 2 hours.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Can be made early in the day but not the day before or the shell will get soggy. <br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-72006643202236108992022-09-19T10:02:00.001-04:002022-09-19T10:02:00.160-04:00Beer Cornbread<p>This a perfect pairing for crockpot chicken chili. </p><p><br /></p><div style="text-align: left;"><b>Beer Cornbread</b></div><div style="text-align: left;"><i>makes 1 loaf</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 c flour</div><div style="text-align: left;">1 c - 1 Tbsp cornmeal</div><div style="text-align: left;">1 Tbsp + 1 tsp baking powder</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 Tbsp honey</div><div style="text-align: left;">12 oz can/bottle beer (room temperature)<br /></div><div style="text-align: left;">2 Tbsp butter, melted</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350*. Lightly grease a 9-inch loaf pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix all ingredients except butter just until combined. Pour into loaf pan and top with melted butter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake 45-55 minutes, until golden brown. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Notes:</div><div style="text-align: left;">-Use your favorite beer, although lighter beers are best.</div><div style="text-align: left;">-Can also be baked in a 10-inch cast iron skillet</div><div style="text-align: left;">-Add in your favorite cornbread additions - corn, sharp cheddar cheese, jalapenos <br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-26742367892109380832022-09-17T10:01:00.004-04:002022-09-17T10:01:54.732-04:00Roasted Veggie and Orzo Bowl<p>This could either be a salad or a bowl, a main dish or a side, you decide. We had it as a bowl and everyone here really liked it. Super easy and quick, once you're done chopping the veggies. If you're not a fan of the veggies in the recipe feel free to substitute ones you do like. I think it'd be really good with butternut squash instead of the sweet potatoes.<br /></p><p><br /></p><div style="text-align: left;"><b>Roasted Veggie & Orzo Bowl</b></div><div style="text-align: left;"><i>Serves 6</i></div><div style="text-align: left;"> </div><div style="text-align: left;">1.5 c orzo</div><div style="text-align: left;">2 medium sweet potatoes, peeled & cut into 1/2 inch pieces</div><div style="text-align: left;">1 lb Brussels sprouts, trimmed & halved or quartered, depending on size</div><div style="text-align: left;">1 medium red onion, roughly chopped</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWEmn3XnYMTZAx3SXAS3TKaUdQrMgvD13O1xtNBlWuzek17wrEFBxm7S4a6SUsf91Dk9AnF-AMyQjhDsDYTlrl0tACY8Q-_W7e-2CAQiME4xggyGlTlzy1c1tHu_5poX6HFtZBPnfMRf9k80sYOx4ixYa2-N9MXX_p95a0eUY3iT34fzhkSgJ8rCb/s1719/veggie%20orzo%20bowl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1719" data-original-width="1289" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWEmn3XnYMTZAx3SXAS3TKaUdQrMgvD13O1xtNBlWuzek17wrEFBxm7S4a6SUsf91Dk9AnF-AMyQjhDsDYTlrl0tACY8Q-_W7e-2CAQiME4xggyGlTlzy1c1tHu_5poX6HFtZBPnfMRf9k80sYOx4ixYa2-N9MXX_p95a0eUY3iT34fzhkSgJ8rCb/s320/veggie%20orzo%20bowl.jpg" width="240" /></a></div>Olive oil</div><div style="text-align: left;">Salt</div><div style="text-align: left;">15 oz canned chickpeas, drained & rinsed</div><div style="text-align: left;">1 c walnuts</div><div style="text-align: left;"> </div><div style="text-align: left;"><i>Dressing</i> </div><div style="text-align: left;">1/4 c extra virgin olive oil<br /></div><div style="text-align: left;">1 Tbsp + 1 tsp red wine vinegar</div><div style="text-align: left;">1 Tbsp maple syrup</div><div style="text-align: left;">1/4 tsp dried basil</div><div style="text-align: left;">1/4 tsp dried oregano</div><div style="text-align: left;">1/4 tsp crushed red pepper</div><div style="text-align: left;">1 clove garlic, minced<br /></div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">Freshly ground black pepper</div><div style="text-align: left;"> </div><div style="text-align: left;">1/3 c dried cranberries</div><div style="text-align: left;"> </div><div style="text-align: left;">Preheat oven to 425*. Cook the orzo according to the package directions until al dente. Put the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet (you may need two so the veggies can lay in one layer). Roast about 20 minutes or until the sweet potatoes are fork tender. Toss after 10 minutes so they cook evenly.</div><div style="text-align: left;"> </div><div style="text-align: left;">Toss the chickpeas with a drizzle of olive oil and salt and put on a small rimmed baking sheet. Also toss the walnuts with olive oil and salt and put on the other half of the baking sheet. Roast with the veggies on the lower rack. Remove the walnuts after about 5 minutes or once they are golden and fragrant. Continue cooking the chickpeas until the vegetables are ready.</div><div style="text-align: left;"> </div><div style="text-align: left;">Meanwhile add the dressing ingredients to a small jar with a lid. Cover and shake until well combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, combine the orzo, sweet potatoes, Brussels sprouts, red onion, chickpeas, and walnuts. Add the dressing and cranberries, toss to combine. Season with salt and pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This can be enjoyed warm or chilled.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>from <a href="https://cookingforpeanuts.com/vegan-roasted-veggie-orzo-salad/">Cooking for Peanuts</a></i><br /></div><p><br /></p>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-65782089898705062682022-05-30T17:11:00.001-04:002022-05-30T17:11:14.832-04:00Meat Marinade<p> For years my family has used McCormick's Meat Marinade, mostly for flank steaks. It is the flavor of my childhood cookouts. Alas they have discontinued it. After some digging on the internet my brother found a recipe that is pretty similar in flavor although not an exact match.</p><p><br /></p><div style="text-align: left;"><b>Meat Marinade</b></div><div style="text-align: left;"><i>makes enough to marinade about 2 pounds of steak</i></div><div style="text-align: left;"><i> </i></div><div style="text-align: left;">1 tbsp soy sauce</div><div style="text-align: left;">2 tsp minced onions</div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1/2 tsp ground mustard</div><div style="text-align: left;">1/2 tsp paprika</div><div style="text-align: left;">1/4 tsp ground black pepper</div><div style="text-align: left;"> </div><div style="text-align: left;">1/4 c vegetable oil</div><div style="text-align: left;">2 tbsp vinegar</div><div style="text-align: left;">1 tbsp water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the seasonings together then add the soy sauce, oil, vinegar, and water. Use either a 9x13 glass pan or mix in a bowl and put into a large resealable bag.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pierce tougher cuts of meat a few times with a fork and add to marinade. Refrigerate 30 minutes or longer for more flavor. Remove steak from marinade; discard any remaining marinade.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Grill, broil, or roast until steak is cooked to desired doneness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: you can use powdered soy sauce and make a big batch of the seasoning mix. Be sure to keep in a sealed container. No need to add extra water if using powdered soy sauce. If doing a big batch use 2 Tbsp and 2 1/2 tsp of the season mix.<br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-12402376057618666562021-11-10T19:32:00.001-05:002021-11-10T19:32:27.394-05:00Shopping & Eating on a Budget, Part 2<p> In the first part of this series we talked about generally saving money, how combining errands, knowing prices, and shopping smart will save you money. Today part two continues that but focusing on saving on groceries.</p><p>Tip #1 is to shop store brands. Most of the time they're the exact same thing, made in the same factory as national brands but much cheaper. You can save a lot of money by buying store brands or other "no name" brands. I'll caveat this by saying that I do find there's a few things that I'll buy the name brand just because I find they taste better. Be discerning on how many national brand items (that cost more) you allow into your shopping cart. I much prefer Cherrios to the store brand and Domino's brown sugar; I know people who swear by Kraft mac & cheese but frankly I like the store brand better. You'll have to figure out which national brands you're going to splurge on; it's really personal preference. Keep in mind that that you can save 50c or more by buying the store brand and that can add up to quite a bit of money.</p><p>Tip #2 is about club stores such as BJs, Costco, Sam's Club. I'll caveat this up front by saying that you have to pay a membership fee to join although sometimes, at least with Costco you can get a free day pass. You'll have to figure out if it's worth the cost of membership, will you save more in groceries to offset the cost to join? These are places where you'll really need to know your prices to know if you're going to be saving money. </p><p>A few things to consider when shopping at these kinds of stores</p><ul style="text-align: left;"><li>do you have room to store the multi-pack of toilet paper along with the multi-pack of paper towels? </li><li>will you be able to finish off the big jug of ketchup or all those chicken nuggets before they go bad? </li><li>do you actually like broccoli enough that you won't get tired of it before the oversize bag goes bad and do you have space in your refrigerator for it? </li></ul><p>Sometimes that oversize product is worth purchasing, even if it ends up being more expensive than buying it at the grocery store. If it's something you go through a lot of (for us it's cat food) it's worth one trip to buy the bigger package vs several trips to the grocery store to buy several packages to get the same amount because the gas savings will offset the slightly more expensive club purchase. </p><p>A note about prices. When I say "you have to know the price" what I mean is that you have to know the price per pound or per gallon or per ounce. That's the only way you'll be able to compare prices. If you know a gallon of the milk you buy at the grocery store is $2.69 you'll know whether or not you'll be saving money at BJs. If you know ground beef is $4.49/lb that'll help when you hit Costco. One thing you need to be careful about is if you know pasta, for example is usually on sale at the grocery store for less than a dollar a box, make sure you know how big the box is so you can compare when you shop elsewhere. I'll admit it's not easy to keep track of prices but at least having a general idea will help when you hit multiple grocery stores and are looking for the best deal.<br /></p>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-14924669961212212442021-11-02T11:34:00.005-04:002021-11-02T11:34:46.249-04:00Banana Pudding<p>Gotta say, not one of my favorites but I'll put the recipe here for next time I need to make it since it *is* a favorite of someone in my house. This is easy to make and a delicious dessert. I got the basic recipe from Delish then modified it a bit and it turned out perfect. It's good to have a trifle bowl or a glass bowl of some sort so you can see the layers. The amounts of some of the ingredients depends on the size of your bowl.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sfRXthAtWfc/YYFaZFHUtVI/AAAAAAAAM-s/hvl1L0Ze7v4x3GPWX2waN4OOPPNF-IKuwCLcBGAsYHQ/s2048/banana%2Bpudding.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://1.bp.blogspot.com/-sfRXthAtWfc/YYFaZFHUtVI/AAAAAAAAM-s/hvl1L0Ze7v4x3GPWX2waN4OOPPNF-IKuwCLcBGAsYHQ/s320/banana%2Bpudding.jpg" width="240" /></a></div><b>Banana Pudding</b><p></p><div style="text-align: left;">5 oz package of vanilla pudding<br /></div><div style="text-align: left;">1 c milk</div><div style="text-align: left;">1 can sweetened condensed milk</div><div style="text-align: left;">8 oz Cool Whip</div><div style="text-align: left;">1 or 2 bananas, sliced<br /></div><div style="text-align: left;">Vanilla wafers</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together the milk, pudding mix, and condensed milk. Chill in the refrigerator for 5 minutes or until set. Mix in about half of the Cool Whip.</div><div style="text-align: left;"> </div><div style="text-align: left;">Cover the bottom of your trifle bowl with vanilla wafers. Top with 1/3 of the pudding, cover with a layer of cookies and a layer of banana slices. Add another layer of pudding, cookies, and bananas and finish with a last layer of pudding. Refrigerate at least 3 hours or overnight. Top with the rest of the Cool Whip and sprinkle with some crumbled cookies.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">You can make it fancy looking by putting the cookies on edge along the outside of the bowl and flat in the middle.<br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-76002853572820842772021-10-28T22:12:00.002-04:002021-10-28T22:12:59.228-04:00Shopping & Eating on a Budget<p>With the prices of everything going up again these days - gas, food, paper products - I thought I'd share in a few posts some of the ways to save money at the grocery store and perhaps a few other money saving tips. </p><p>Tip #1 is less about groceries but more about saving gas money while you get your groceries. When you plan your week or day think about what you need to do outside the house and combine trips as much as you can. Don't run out to Target then go back home and go out later to the library and grocery store. Think ahead and try to get to all those places in one outing and plan your trip in a way that makes sense; for me that would mean going to Target first since it's farthest away, stop by the library then the grocery store. If you have multiple errands to run in several different directions see if you can combine them but on different days; one day head one direction to take care of those then later in the week head the other direction. Also try to stop on the way home from work if a store is on the way instead of going home then going back out. </p><p>Tip #2 is about knowing prices. I know some people keep notebooks with pricing of their most often bought items at a few different stores but that's not me. We are fortunate to live in an area with many grocery options - a variety of grocery stores plus Target, WalMart, Sam's, BJs, Costco, in some ways way too many options. Knowing which grocery options are generally less expensive is a good place to start. Next knowing the general pricing of things you buy most often is helpful when you're shopping someplace you don't usually go or say if you're going to Target for something and want to do some grocery shopping, too. I know I can get store brand pasta at my local grocery store for under $1, it tends to be more than that at Aldi & Lidl and national brands are even more at BJs. I know the price of milk and chicken and know the best places to get it, which leads to...</p><p>Tip #3, which is time vs money. Sometimes you have to balance saving money with how much extra time (and maybe gas) it will cost you. Is it worth an extra trip someplace to save a bit? Think about the time it will cost you and how much gas it will take and sometimes the savings isn't worth the extra trip.<br /></p>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-19974493747012478922021-09-30T19:57:00.002-04:002022-12-15T12:27:52.246-05:00Taco Chili<p>Have you ever heard of taco chili? No? Me either. It was a random thought then requested for dinner and since chili was already on the menu for this week I said sure, I'll do a search and we'll give it a try. Yum! I found a recipe, gave it a few tweaks, and here we are. A tasty twist on chili that will definitely be on the menu again.</p><p><br /></p><div style="text-align: left;"><div class="separator" style="clear: both; margin-left: 400px; text-align: center;"><a href="https://1.bp.blogspot.com/-R5MSud4GokU/YVZNDTzj7vI/AAAAAAAAM9M/UuWoxuScmjwU9UpS8UhD1xNccKSXoyQuQCLcBGAsYHQ/s1776/20210929_182349.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1776" data-original-width="1332" height="320" src="https://1.bp.blogspot.com/-R5MSud4GokU/YVZNDTzj7vI/AAAAAAAAM9M/UuWoxuScmjwU9UpS8UhD1xNccKSXoyQuQCLcBGAsYHQ/w240-h320/20210929_182349.jpg" width="240" /></a></div><b>Taco Chili</b></div><div style="text-align: left;"><i>serves 6 </i><b></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">1 lb ground beef</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">3-4 cloves of garlic, minced</div><div style="text-align: left;">15 oz pinto beans, drained and rinsed</div><div style="text-align: left;">15 oz tomato sauce</div><div style="text-align: left;">10 oz diced tomatoes and green chilies</div><div style="text-align: left;">2-2 1/2 Tbsp taco seasoning (or a taco seasoning packet)</div><div style="text-align: left;">3/4 c chicken broth*</div><div style="text-align: left;"><br /><b></b></div><div style="text-align: left;">toppings: sliced green onions, tortilla strips or chips, shredded cheddar cheese, sour cream, cilantro</div><div style="text-align: left;"><br /><b></b></div><div style="text-align: left;">In a large soup pot/Dutch oven brown ground beef, onion, and garlic, breaking up the ground beef as it cooks. Add remaining ingredients, bring to a boil then cover and simmer for 30 minutes, stirring occasionally. Serve with toppings.</div><div style="text-align: left;"><br /><b></b></div><div style="text-align: left;">*a note about the chicken broth - add enough to make the chili the consistency you like, 3/4 cup did it for me; more would make it too much like soup and not thick chili.</div><div style="text-align: left;"> </div><div style="text-align: left;">**This can also be made in a crockpot. Brown the beef, onion, and garlic on the stove. Add all ingredients to the crockpot and cook 4-6 hours on low. <br /></div><div style="text-align: left;"><br /><b></b></div><div style="text-align: left;"><i>modified from <a href="https://iowagirleats.com/taco-chili-crock-pot-friendly/#recipe-card" target="_blank">iowa girl eats</a></i><br /><b></b></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-51861792079919472142021-07-01T11:28:00.001-04:002021-07-01T11:28:43.874-04:00Pizza Sauce<p>Pizza has pretty much become Friday night dinner, mostly homemade although sometimes I get frozen pizza. Making up the dough is pretty quick and easy, bake, top with sauce, cheese, and any other desired goodies, bake again and done. I have used and really liked both the Classico sauce or Don Pepino sauce. But like many things it's just as easy to make your own, you know what's in it plus some days you just want a white sauce. So here's the two recipes that I use to make my own pizza sauce. </p><p><br /></p><div style="text-align: left;"><b>Tomato Pizza Sauce</b></div><div style="text-align: left;"><i>makes enough for 2-3 pizzas</i></div><div style="text-align: left;"><i> </i><b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-STbvOYXS5LY/YN3eY9XuTEI/AAAAAAAAM6k/9DAm8gEv1r0vOvYaDp-L5m_enqtoXHbAACLcBGAsYHQ/s1796/20210129_192138.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1796" data-original-width="1347" height="200" src="https://1.bp.blogspot.com/-STbvOYXS5LY/YN3eY9XuTEI/AAAAAAAAM6k/9DAm8gEv1r0vOvYaDp-L5m_enqtoXHbAACLcBGAsYHQ/w150-h200/20210129_192138.jpg" width="150" /></a></div></div><div style="text-align: left;">1 medium onion, finely diced</div><div style="text-align: left;">2-3 cloves of garlic, minced<br /></div><div style="text-align: left;">26 oz can of crushed tomatoes</div><div style="text-align: left;">2 tsp basil</div><div style="text-align: left;">2 tsp oregano</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1/2 tsp sugar</div><div style="text-align: left;">pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Saute onion and garlic in a bit of olive oil. When softened add the crushed tomatoes and seasonings. Let simmer 10-15 minutes, stirring occasionally. Adjust seasonings to taste. If it's too thick add a bit of water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>White Pizza Sauce</b></div><div style="text-align: left;"><i>makes enough for 2 pizzas</i></div><div style="text-align: left;"><i> </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hwWZmoSHcvM/YN3evUx7ePI/AAAAAAAAM6w/CPnplgQ756sxlQLkMkJtGr2IO7HF8F92QCLcBGAsYHQ/s1521/20201204_190545.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1521" data-original-width="1141" height="201" src="https://1.bp.blogspot.com/-hwWZmoSHcvM/YN3evUx7ePI/AAAAAAAAM6w/CPnplgQ756sxlQLkMkJtGr2IO7HF8F92QCLcBGAsYHQ/w150-h201/20201204_190545.jpg" width="150" /></a></div>3 Tbsp butter</div><div style="text-align: left;">2-3 Tbsp flour</div><div style="text-align: left;">1 1/4 c half and half</div><div style="text-align: left;">3/4 tsp minced garlic</div><div style="text-align: left;">1/4 tsp oregano</div><div style="text-align: left;">1/2 c parmesan</div><div style="text-align: left;">2 Tbsp fresh basil, chopped (or 1/2 tsp dried basil)<br /></div><div style="text-align: left;">salt & pepper to taste<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a sauce pan melt butter over medium-low heat. Add flour and whisk until combined. Slowly whisk in half and half. Next add the basil, garlic, and oregano. Once combined stir in the parmesan and let sit until melted. Salt & pepper to taste. Turn heat to simmer until ready to make your pizzas. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I use this sauce on spinach pizza - top the crust with sauce, then spinach and sliced mushrooms if desired, top with shredded mozzarella and a sprinkle of parmesan then bake. <br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-177042841095092362021-02-05T17:44:00.004-05:002021-02-05T17:44:28.918-05:00Chicken Avocado Soup<div style="text-align: left;">Well this one was a surprise! Bob was the one that found it, said it sounded good and I should make it. I looked at the list of ingredients and was surprised and really wasn't sure he'd like it but it was a BIG hit. It's a quick and easy recipe.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Chicken Avocado Soup</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v7ZdgN0QpfA/YB3J2jO0vPI/AAAAAAAAM1Q/qFP2eQ9-W_ctevs_o5z-xyQ5PSWP8y37ACLcBGAsYHQ/s1657/20210201_180214.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1657" data-original-width="1243" height="320" src="https://1.bp.blogspot.com/-v7ZdgN0QpfA/YB3J2jO0vPI/AAAAAAAAM1Q/qFP2eQ9-W_ctevs_o5z-xyQ5PSWP8y37ACLcBGAsYHQ/s320/20210201_180214.jpg" /></a></div><i>serves 6</i></div><div style="text-align: left;"> </div><div style="text-align: left;">1 1/2 lbs boneless chicken breasts or 3 c shredded rotisserie chicken<br /></div><div style="text-align: left;">1 Tbsp olive oil</div><div style="text-align: left;">1 bunch chopped green onions (roughly 1 1/4 c)</div><div style="text-align: left;">2 jalapenos, seeded and minced</div><div style="text-align: left;">3 cloves garlic, minced</div><div style="text-align: left;">4 14.5 oz cans low sodium chicken broth<br /></div><div style="text-align: left;">1 14.5 oz can fire roasted diced tomatoes</div><div style="text-align: left;">1/2 tsp ground cumin</div><div style="text-align: left;">salt & pepper</div><div style="text-align: left;">1/3 c chopped cilantro</div><div style="text-align: left;">juice of a lime</div><div style="text-align: left;">3 medium avocados, diced</div><div style="text-align: left;">for serving - tortilla chips, shredded monterey jack cheese, sour cream</div><div style="text-align: left;"> </div><div style="text-align: left;">In a large pot heat the olive oil over medium heat. Once hot add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. </div><div style="text-align: left;"> </div><div style="text-align: left;">Add chicken broth, tomatoes, cumin, salt and pepper to taste and chicken breasts. If using rotisserie chicken add at the end. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through (10-15 minutes). </div><div style="text-align: left;"> </div><div style="text-align: left;">Reduce heat, remove chicken from broth and shred; return to soup. Stir in cilantro and lime juice (and rotisserie chicken if using).</div><div style="text-align: left;"> </div><div style="text-align: left;">Add avocados to soup just before serving or to individual bowls. Serve with chips, cheese, and sour cream if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">from <a href="https://www.cookingclassy.com/chicken-avocado-lime-soup/">Cooking Classy</a><br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-30601371889027698462021-01-12T19:43:00.001-05:002021-01-12T19:43:18.036-05:00Crispy Sesame Beef<p>One night we were watching something on Food Network, no idea what now, but they were making crispy beef and it sounded really good. A bit of searching and I came upon this; I'm not sure where it came from now but this is an easy, really good recipe. </p><p><br /></p><div style="text-align: left;"><b>Crispy Sesame Beef</b></div><div style="text-align: left;"><i>serves 4</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: right;"><a href="https://1.bp.blogspot.com/-GUVqoOzuRLw/X_5AwiEtICI/AAAAAAAAMz0/bkdwrsbwtXUEAeSSdsdz129S_Pp9Jd-4ACLcBGAsYHQ/s1750/20210112_185219.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1750" data-original-width="1313" height="320" src="https://1.bp.blogspot.com/-GUVqoOzuRLw/X_5AwiEtICI/AAAAAAAAMz0/bkdwrsbwtXUEAeSSdsdz129S_Pp9Jd-4ACLcBGAsYHQ/s320/20210112_185219.jpg" /></a></div> </div><div style="text-align: left;">1 c peanut or vegetable oil</div><div style="text-align: left;">1 lb sirloin steak, sliced thin</div><div style="text-align: left;">4 Tbsp cornstarch, divided</div><div style="text-align: left;"> </div><div style="text-align: left;"><i>for the sauce:</i> </div><div style="text-align: left;">1/4 c reduced sodium soy sauce</div><div style="text-align: left;">1/4 c brown sugar<br /></div><div style="text-align: left;">2 Tbsp orange juice</div><div style="text-align: left;">2 Tbsp rice vinegar</div><div style="text-align: left;">2 cloves garlic, minced</div><div style="text-align: left;">1 Tbsp freshly grated ginger</div><div style="text-align: left;">1 Tbsp Sriracha, optional</div><div style="text-align: left;">1 tsp sesame oil</div><div style="text-align: left;">1 tsp sesame seeds</div><div style="text-align: left;">1 green onion, thinly sliced</div><div style="text-align: left;"> </div><div style="text-align: left;">Heat peanut oil in a large stockpot or Dutch oven over medium heat.</div><div style="text-align: left;"> </div><div style="text-align: left;">In a large bowl, comvine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before cooking.</div><div style="text-align: left;"> </div><div style="text-align: left;">Working in batches cook steak in oil until golden and crisp, about 2-3 minutes. Transfer to a paper towel lined plate.</div><div style="text-align: left;"> </div><div style="text-align: left;">In a medium saucepan over medium high heat combine soy sauce, borwn sugar, orange juice, vinegar, garlic, ginger, Sriracha, and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.</div><div style="text-align: left;"> </div><div style="text-align: left;">Serve over rice, garnished with sesame seeds and green onion. <br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-3145577893682294552020-12-28T10:55:00.006-05:002020-12-28T10:55:47.739-05:00Turkey Tetrazzini<p> A favorite after Thanksgiving with leftover turkey or just because. You can use either turkey or chicken, either is good.</p><div style="text-align: left;"><b>Turkey Tetrazzini</b></div><div style="text-align: left;"><i>serves 4</i></div><div style="text-align: left;"> </div><div style="text-align: left;"> 4 c cooked spaghetti (about 1/2 lb)</div><div style="text-align: left;">1/4 tsp nutmeg</div><div style="text-align: left;">3 Tbsp dry sherry</div><div style="text-align: left;">salt to taste</div><div style="text-align: left;">Veloute sauce</div><div style="text-align: left;">2 Tbsp butter</div><div style="text-align: left;">8 oz sliced mushrooms</div><div style="text-align: left;">cooked chicken or turkey - 2 chicken breasts cooked and shredded or sliced; roughly same amount of turkey</div><div style="text-align: left;">1/2 c grated Parmesan or Romano cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Veloute sauce</i></div><div style="text-align: left;">2 Tbsp butter</div><div style="text-align: left;">3 Tbsp flour</div><div style="text-align: left;">1 c hot chicken broth</div><div style="text-align: left;">1/3 c heavy cream or whole milk</div><div style="text-align: left;">salt to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Melt the butter in a heavy-bottomed pan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly for 2 minutes. Add the chicken broth continuing to stir as the sauce thickens. Bring to a boil, lower the heat, and cook 2 minutes more. Pout in the cream, add salt and heat thoroughly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 400* and butter a 2-quart shallow baking dish. Stir the nutmeg, sherry, and salt to taste into the warm veloute sauce. Melt the butter in a skillet, add the mushrooms and cook, stirring until soft. Put the spaghetti, turkey, and mushrooms in the baking dish, stir. Pour the sauce over top and stir carefully again. Sprinkle with the grated cheese and bake for 30 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heavily modified from <i>The Fannie Farmer Cookbook</i><br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-46702615432734888372020-11-22T18:58:00.002-05:002020-11-22T18:59:22.523-05:00Creamed Onions<p> A Thanksgiving staple growing up I still love creamed onions. I think that's about the only time we had them. I think the trick this year might be finding pearl onions. I'm sure I've seen frozen ones but these days it's hard to find basic frozen vegetables. I haven't seen fresh ones either. I'll be hitting the grocery stores again probably on Tuesday and will see what I can find. </p><div style="text-align: left;"><b>Creamed Onions</b></div><div style="text-align: left;"><i>serves 4</i></div><div style="text-align: left;"> </div><div style="text-align: left;">1 lb small pearl onions</div><div style="text-align: left;">2 Tbsp butter</div><div style="text-align: left;">2 Tbsp flour</div><div style="text-align: left;">1 1/4 c milk, warmed</div><div style="text-align: left;">salt & pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If needed, peel the onions then cook in a cup of lightly salted water until tender; drain.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the white sauce - melt the butter in a saucepan. Stir in the flour and cook, stirring constantly until tlhe paste cooks and bubbles a bit but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil, add salt and pepper to taste; lower the heat and cook, stirring for 2-3 minutes more. Remove from the heat, add the onions, and reheat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">from <i>The Fanny Farmer Cookbook</i><br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-57041547739575444302020-11-15T07:31:00.003-05:002020-11-15T07:31:42.444-05:00Boston Brown Bread<p> This!! This recipe makes having an instant pot totally worth it! Traditional New England Friday night dinner is hot dogs, baked beans, and brown bread. It took a while but I did find a really good baked bean recipe that we love (and honestly it's become easier with my IP, the dried beans cook quick, add the other ingredients and throw it in the oven for a few hours). I've looked at brown bread recipes off and on for years, wanting to make it at home since only one grocery store around here carries it but it just wasn't something I wanted to tackle. A few months ago I got the idea to make it in my instant pot and poked around the internet to see if I could find a good recipe. I looked a bit, forgot about it, looked some more, found a few, lost them, looked again, found this one, made it, tweaked it, made it again...perfection!</p><p> If you don't know what brown bread is, it's a dense, dark bread baked in a can, filled with raisins, flavored with molasses. Right there, the reason to plan ahead, you need to save 4 15oz size cans to make your bread. Make sure the lids come off cleanly so you don't cut your hand filling the cans or getting the bread out. Four cans fit perfectly in the IP. <br /></p><p>While this bread is the perfect companion to baked beans you can also eat it for breakfast or with a cup of tea later in the day. Serve with butter or cream cheese.</p><div style="text-align: left;"> <b>Boston Brown Bread</b></div><div style="text-align: left;"><i>makes 4 "loaves"</i></div><div style="text-align: left;"> </div><div style="text-align: left;">1 c raisins & 1 c boiling water (optional)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C7gJC1j2rpg/X7EfTV102yI/AAAAAAAAMwk/V740rBZLkBExAlgz1wljNAQbH4kd0rZhQCLcBGAsYHQ/s1763/20201114_190923.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1322" data-original-width="1763" height="240" src="https://1.bp.blogspot.com/-C7gJC1j2rpg/X7EfTV102yI/AAAAAAAAMwk/V740rBZLkBExAlgz1wljNAQbH4kd0rZhQCLcBGAsYHQ/w320-h240/20201114_190923.jpg" width="320" /></a></div><br /></div><div style="text-align: left;">2 1/2 c wheat flour</div><div style="text-align: left;">1/2 c all purpose flour</div><div style="text-align: left;">1/2 c sugar</div><div style="text-align: left;">1 tsp baking powder</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">2 c buttermilk</div><div style="text-align: left;">2 1/2 tsp baking soda</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1/2 c molasses </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place raisins in a medium bowl and cover with boiling water. Let sit for 10 minutes or until puffed up. drain. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the flours, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk baking soda into buttermilk, whisk in the egg, then stir in the molasses. Fold wet ingredients into the dry ingredients, mixing until just incorporated then fold in raisins.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spray 4 15 oz cans with non-stick spray. Pour batter into cans, filing about 1/2 full. Tap cans on counter to remove any air bubbles. Cover each can with a piece of foil to keep water out. Put 1 1/2 c water in the bottom of your instant pot, add the steamer rack then put your cans on the rack. Put the lid on, set the valve to 'sealing' and set your IP to manual, 35 minutes. When it's done let it naturally release for 10 minutes then manually release any remaining pressure. Carefully take out the cans and use a knife to loosen the bread from the cans. Let cool on a wire rack.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with butter or cream cheese.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Modified from <a href="https://12tomatoes.com/boston-brown-bread/"><i>12 Tomatoes</i><br /></a></div><p><br /></p>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-17988533816086228612020-11-10T17:37:00.001-05:002020-11-10T17:37:55.602-05:00Vegetarian Skillet Stuffed Shells<p>This is SO good! It does take a bit of time but is totally worth it. One pan, cooks on the stove, makes plenty for dinner and some leftovers (at least in our family). The shells are stuffed with a mixture of mushrooms, spinach, and ricotta; while the recipe calls for crimini mushrooms I used a mixture of two different kinds of mushrooms because that's what I could get in the amount I needed.<br /></p><p><br /></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5_9ZzoqiOJE/X6sVpi-QrNI/AAAAAAAAMvo/yViaY2k7tQch_NUqjLmNji1Vg9PcOpKowCLcBGAsYHQ/s1680/20201104_185247.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1680" data-original-width="1260" height="320" src="https://1.bp.blogspot.com/-5_9ZzoqiOJE/X6sVpi-QrNI/AAAAAAAAMvo/yViaY2k7tQch_NUqjLmNji1Vg9PcOpKowCLcBGAsYHQ/s320/20201104_185247.jpg" /></a></div><b>Skillet Stuffed Shells</b></div><div style="text-align: left;"><i>serves 4-6</i></div><div style="text-align: left;"> </div><div style="text-align: left;">18 jumbo pasta shells</div><div style="text-align: left;"> 1 1/2 tsp kosher salt, divided</div><div style="text-align: left;">2 Tbsp olive oil</div><div style="text-align: left;">1/2 lb crimini mushrooms, thinly sliced</div><div style="text-align: left;">1 tsp freshly ground black pepper</div><div style="text-align: left;">1/2 c dry white wine</div><div style="text-align: left;">5 oz. baby spinach</div><div style="text-align: left;">6 cloves garlic, thinly sliced<br /></div><div style="text-align: left;">2 Tbsp unsalted butter</div><div style="text-align: left;">3 c marinara sauce</div><div style="text-align: left;">1/2 tsp crushed red pepper flakes</div><div style="text-align: left;">2 c ricotta</div><div style="text-align: left;">3 oz finely grated Parmesan (about 1 cup), more for serving</div><div style="text-align: left;">2 tsp dried oregano<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook shells in a large pot of boiling water, stirring occasionally until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp salt. Reduce heat to medium, add wine, cook stirring until reduced by half, 1-2 minutes. Add spinach, cover and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook garlic and butter in the same skillet over medium-high heat, stirring occasionally until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook stirring occasionally until warmed through, 6-8 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While sauce cooks, add ricotta, 3 oz Parmesan, oregano, and remaining 1/2 tsp salt to the mushroom mixture and stir to combine. Spoon about 2 Tbsp of mixture into each shell. The shell should be filled to capacity but not overstuffed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan, serve. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">from <i>epicurious</i><br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-50476340491347456992020-10-27T17:00:00.000-04:002020-10-27T17:00:13.092-04:00Oktoberfest Stew<p> This is a quick and easy "stew" but more like soup. It's good for those early fall evenings when the cool weather has hit and you want to celebrate Oktoberfest.</p><p><br /></p><div style="text-align: left;"><b>Oktoberfest Stew</b></div><div style="text-align: left;">serves 4-6</div><div style="text-align: left;"> </div><div style="text-align: left;">1 Tbsp olive oil</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q0mDAXnaUdU/X5iKDAGyJyI/AAAAAAAAMuE/Rhy6Tm7In84Yl-8r9uoJsjngFqqJokImgCLcBGAsYHQ/s1862/20201005_190131.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1862" data-original-width="1397" height="320" src="https://1.bp.blogspot.com/-Q0mDAXnaUdU/X5iKDAGyJyI/AAAAAAAAMuE/Rhy6Tm7In84Yl-8r9uoJsjngFqqJokImgCLcBGAsYHQ/s320/20201005_190131.jpg" /></a></div>1 (14oz) pkg beef smoked sausage, cut into bite size pieces</div><div style="text-align: left;">1 onion, thinly sliced</div><div style="text-align: left;">1/2 small head of cabbage, halved, cored and thinly sliced<br /></div><div style="text-align: left;">1/2 tsp ground pepper</div><div style="text-align: left;">1/4 tsp ground caraway seeds</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">2 cloves garlic, finely chopped</div><div style="text-align: left;">1 c German lager beer/Oktoberfest variety</div><div style="text-align: left;">2 russet potatoes, peeled and cut into bite size pieces</div><div style="text-align: left;">2 1/2 c chicken stock</div><div style="text-align: left;">1 1/2 Tbsp apple cider vinegar</div><div style="text-align: left;"> </div><div style="text-align: left;">Place a soup pot over medium-high heat and add olive oil. Once the oil is hot add in the smoked sausage and all to caramelize and brown for about 4-5 minutes. When the sausage is browned add the sliced onions, stir and allow the onions to caramelize with the sausage for another few minutes until golden brown and softened. Once the onions are caramelized add in the sliced cabbage, stir to combine and allow the cabbage to soften and take on the flavors of the sausage and onions for a few minutes. </div><div style="text-align: left;"> </div><div style="text-align: left;">Add the pepper, caraway seeds, salt, and stir to combine. Stir in the garlic and once it becomes aromatic, add in the cup of lager and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so. Add the potatoes and chicken stock, stir and allow the mixture to come to a boil; once it comes to a boil place a lid on (slightly askew) and reduce the heat to low to gently simmer for about 40 minutes. After 40 minutes turn off the heat and finish by stirring in the apple cider vinegar.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve in large bowls with some hearty rye bread or rustic rolls.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>very slightly modified from <a href="thecozyapron.com/oktoberfest-stew/">The Cozy Apron</a></i><br /></div>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-4037698346866683942020-07-08T20:27:00.000-04:002020-07-08T20:27:03.626-04:00Quick and Easy Instant PotStill not loving my instant pot like some people out there but it's growing on me and I do use it more. I still find it to be a tool to make ingredient prep easier rather than cooking a meal in it. It's just what works for me. I think I've said it before that I don't have little kids pulling on me, asking when dinner is so I don't really need something where I can throw stuff in, set it, and not worry for 20 minutes. I find for meal making I have other tools that are easier, just as convenient, work better. Just the stage of life I'm in. I wanted to put a few of my instant pot go-to's in one place so it was easy for me to find.<br />
<br />
<b>Chicken breasts</b><br />
2-3 breasts<br />
1/2 c water<br />
Cook 8 minutes fresh/10 minutes frozen; quick release<br />
<br />
<b>Hard boiled eggs</b><br />
6 eggs<br />
1 c water<br />
Cook 7 minutes; quick release<br />
<br />
<b>Corn on the Cob</b><br />
4-6 ears of corn (either whole or cut in half)<br />
1 c water<br />
Cook 4 minutes; quick release <br />
<br />Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-85977506139214819132020-07-05T20:18:00.002-04:002020-08-12T21:23:53.271-04:00Grilled Thai Beef SaladIt's been a hot minute since I've been here. Life. Covid. I've been cooking, taking pictures, eating, just not posting. Anyway....I made this the other night. Wasn't sure if Bob would like it or not since he doesn't like spicy food but this was good, just a bit of heat but not too much. It's on the "will make this again" list.<br />
<br />
<b>Grilled Thai Beef Salad</b><br />
<i>serves 4</i><br />
<br />
1 lb top round London broil or flank steak<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TgJXjYmqSN4/XwJtQSfGi8I/AAAAAAAAMhA/x4rre213XW0yt2U9jnDVv75AzKnAZcxTACLcBGAsYHQ/s1600/20200630_192819.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-TgJXjYmqSN4/XwJtQSfGi8I/AAAAAAAAMhA/x4rre213XW0yt2U9jnDVv75AzKnAZcxTACLcBGAsYHQ/s320/20200630_192819.jpg" width="240" /></a></div>
3 Tbsp lime juice<br />
3 Tbsp low-sodium soy sauce<br />
3 Tbsp canola oil<br />
2 Tbsp packed dark brown sugar<br />
1 clove garlic, minced (about 1tsp)<br />
1 1/2 tsp peeled & minced fresh ginger<br />
1 1/4 tsp red curry paste or chili-garlic sauce<br />
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)*<br />
3 shallots, thinly sliced (about 1/2 cup)<br />
1/2 c coarsly chopped fresh cilantro leaves<br />
1 c fresh basil leaves, sliced into ribbons<br />
<br />
Place the meat in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.<br />
<br />
Prepare your grill - get the charcoal going or preheat a gas grill on medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side. Let rest for 5 minutes until room temperature, then slice thinly against the grain.<br />
<br />
Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.<br />
<br />
* I used a spring mix lettuce that our store had.<br />
<br />
<i>from "The Food You Crave" by Ellie Krieger</i>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-25491854638775330042019-11-14T12:30:00.000-05:002020-07-05T20:18:44.198-04:00Pork and Peanut Dragon NoodlesThis recipe! Since Whitney had an apartment last year (for her senior year in college) and since she was on a budget she used the Budget Bytes website and recipes a lot. This was one she made often, told me how good it was, and made it for me one time when I was up visiting. I've made it a couple of times for the two of us this fall when Bob was gone (he's not a spicy food kind of guy). It's so good! And spicy! And best of all it's pretty inexpensive and quick to make and leftovers are good for the next day's lunch.<br />
<br />
<b>Pork and Peanut Dragon Noodles</b><br />
<i>serves 3</i><br />
<br />
<u>dragon sauce</u><br />
1/4 c chili garlic sauce (found in the Asian aisle with the sriracha)<br />
1/4 c soy sauce<br />
<a href="https://1.bp.blogspot.com/-mB4bIi42EqU/XcyA5z6EddI/AAAAAAAAMBU/ZHS4p4OTW3UefnHpua378SUqTYvmgk1rgCLcBGAsYHQ/s1600/20190930_183627.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-mB4bIi42EqU/XcyA5z6EddI/AAAAAAAAMBU/ZHS4p4OTW3UefnHpua378SUqTYvmgk1rgCLcBGAsYHQ/s320/20190930_183627.jpg" width="240" /></a>1/4 c brown sugar<br />
<br />
<u>pork and noodles</u><br />
1/2 lb ground pork<br />
6 oz. ramen noodles*<br />
3 green onions, sliced<br />
1/4 c unsalted peanuts, chopped<br />
<br />
Combine the dragon sauce ingredients in a small bowl and set aside.<br />
<br />
Add the ground pork to a skillet and cook over medium heat until it is fully browned. If there is excess fat drain the skillet. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes or until the sauce has reduced by half.<br />
<br />
While the pork is browning begin boiling water for the noodles. Once boiling add the noodles and cook according to the package directions. Drain the noodles in a colander.<br />
<br />
Once the sauce has reduced add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve.<br />
<br />
*you can either use a couple of ramen packages(or however many equals 6 oz) and toss the seasoning packets or we have found Simply Asia brand ramen noodles in the aisle with the Japanese/Asian foods.<br />
<br />
<i>Another great recipe from <a href="https://www.budgetbytes.com/pork-peanut-dragon-noodles/">Budget Bytes</a></i>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-60818576684970209062019-11-13T17:18:00.000-05:002020-07-05T20:00:26.653-04:00Sesame KaleWe've had a lot of kale in our veggie box recently and I need new ways to use it. I came across this recipe when I was looking for the dragon noodles recipe on her website. Both are delicious and if we had a side dish with the dragon noodles this would be a good one.<br />
<br />
<a href="https://1.bp.blogspot.com/-MhPqbBVXCC8/XcyAp9F-wEI/AAAAAAAAMBM/kSUM2WuVUAg1SyIPSi7cL9xavLgX9KF2gCLcBGAsYHQ/s1600/20191002_130339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-MhPqbBVXCC8/XcyAp9F-wEI/AAAAAAAAMBM/kSUM2WuVUAg1SyIPSi7cL9xavLgX9KF2gCLcBGAsYHQ/s320/20191002_130339.jpg" width="240" /></a><b>Sesame Kale</b><br />
<br />
1 bunch of kale<br />
1 Tbsp cooking oil<br />
2 cloves garlic<br />
1 Tbsp soy sauce<br />
1 tsp sesame oil<br />
1 Tbsp sesame seeds<br />
<br />
Remove the stems from the kale by slicing down each side with a sharp knife. Stack the leaves and slice crosswise into one inch wide strips. Wash the leaves well.<br />
<br />
Mince the garlic and add it to a large pot with one tablespoon of cooking oil and saute for about a minute over medium heat. Add the kale to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.<br />
<br />
Add the soy sauce, sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasonings to your liking. Serve warm.<br />
<i><br /></i>
<i>From <a href="https://www.budgetbytes.com/sesame-kale/">Budget Bytes</a></i>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-73927648492472057872019-01-29T20:51:00.000-05:002019-01-29T20:53:21.048-05:00Tomato SoupI had gotten some tomatoes in my veggie box last week and hadn't yet figured out what to do with them. Then I saw Debbie Macomber's blog post about tomato soup and grilled cheese. Bingo! And today was the perfect day. This was really good and pretty easy as well, perfect for lunchtime. Goes perfect with a grilled cheese.<br />
<br />
<b>Tomato Soup</b><br />
<a href="https://2.bp.blogspot.com/-cgKq9xCMyvA/XFECwjRPFWI/AAAAAAAALsQ/miYlbAshFgMxDES72tepQcnbaOI3HUsRACLcBGAs/s1600/20190129_122750.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><i>serves 2-3</i><br />
<a href="https://2.bp.blogspot.com/-cgKq9xCMyvA/XFECwjRPFWI/AAAAAAAALsQ/miYlbAshFgMxDES72tepQcnbaOI3HUsRACLcBGAs/s1600/20190129_122750.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; margin-right: 0px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-cgKq9xCMyvA/XFECwjRPFWI/AAAAAAAALsQ/miYlbAshFgMxDES72tepQcnbaOI3HUsRACLcBGAs/s320/20190129_122750.jpg" style="cursor: move;" width="240" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
1/4 c olive oil<br />
4 tomatoes<br />
<a href="https://2.bp.blogspot.com/-cgKq9xCMyvA/XFECwjRPFWI/AAAAAAAALsQ/miYlbAshFgMxDES72tepQcnbaOI3HUsRACLcBGAs/s1600/20190129_122750.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>1 small onion<br />
2 garlic cloves<br />
1/2 tsp salt<br />
1 tsp basil, more to taste<br />
1 c vegetable broth (or chicken broth)<br />
1 Tbsp half & half, optional<br />
<br />
Preheat oven to 425*. Pour oil onto a baking sheet. Slice tomatoes in half and arrange on baking sheet, cut side down. Cut onion into eights and put onto baking sheet. Peel garlic, leave whole, and add to baking sheet. Roast in the oven about 35 minutes, until tomatoes are blistered and the onion and garlic are soft.<br />
<br />
Transfer the vegetables to a pot and scrape all the leftover oil into the pot as well. Add the salt and basil. Puree with an immersion blender until no chunks remain. Add broth, puree until smooth. Heat the soup over medium, just until boiling, stirring occasionally. Add salt and pepper to taste, stir; add half and half, if using.<br />
<br />
modified from Debbie Macomber's <a href="https://blog.debbiemacomber.com/tomato-soup-and-grilled-cheese-sandwiches?utm_content=83257657&utm_medium=social&utm_source=facebook&hss_channel=fbp-95047316177">recipe</a>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-20743820193505442842019-01-28T22:05:00.000-05:002019-01-28T22:05:40.526-05:00Chicken and Broccoli Stir FryWe were out of town over the weekend and I haven't had time to hit the grocery store so I had to make dinner with whatever was at home. I pulled some chicken out of the freezer last night and knew I had some broccoli in the fridge. I was thinking stir fry, chicken, broccoli, carrots since I was pretty sure I had some. When I got home from work I found facebook was reading my mind and had a Food Network chicken and broccoli stir fry recipe waiting for me. Creepy. But the stir fry was so good!<br />
<br />
<a href="https://1.bp.blogspot.com/-KnvBdYqTv7k/XE_CA8EJZZI/AAAAAAAALsE/Iz3IRZDz8no1nsi71Z-KBb0Ey2yxbUOyACLcBGAs/s1600/20190128_193241.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-KnvBdYqTv7k/XE_CA8EJZZI/AAAAAAAALsE/Iz3IRZDz8no1nsi71Z-KBb0Ey2yxbUOyACLcBGAs/s320/20190128_193241.jpg" width="240" /></a><b>Chicken and Broccoli Stir-Fry</b><br />
serves 4<br />
<br />
2 chicken breasts, cubed<br />
3 scallions, whites only, thinly sliced on the bias<br />
2 cloves garlic, minced<br />
1-inch piece peeled fresh ginger, minced<br />
1 Tbsp soy sauce<br />
2 Tbsp sugar<br />
1 Tbsp plus 1 tsp cornstarch<br />
1 1/4 tsp salt<br />
1 Tbsp dry sherry<br />
1 Tbsp dark sesame oil<br />
about 1/3 c water<br />
3 Tbsp vegetable oil<br />
5-6 c broccoli, trimmed, sliced stalks and medium florets (keep them separate)<br />
3/4 to 1 tsp red chili flakes, optional<br />
1 Tbsp hoisin sauce<br />
toasted sesame seeds, for garnish<br />
<br />
In a medium bowl toss the chicken with the scallions, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup of water.<br />
<br />
Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, season with 1/4 teaspoon salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate or bowl.<br />
<br />
<a href="https://1.bp.blogspot.com/-KnvBdYqTv7k/XE_CA8EJZZI/AAAAAAAALsE/Iz3IRZDz8no1nsi71Z-KBb0Ey2yxbUOyACLcBGAs/s1600/20190128_193241.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Let the skillet heat up hot again then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken browns, about 3 minutes. Add the hoisin sauce; return the broccoli to the pan and toss to heat through. Stir the cornstarch/water again then add and bring to a boil to thicken. Add more wwater if needed to think the sauce. Taste and season with salt and pepper.<br />
<br />
Serve over rice and garnish with sesame seeds.<br />
<br />Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-54793088860971007212018-11-30T21:41:00.000-05:002018-11-30T21:41:05.800-05:00Kale FrittataI have been overrun with kale recently in my veggie box from Seasonal Roots. We like kale but we've had a lot of it and I'm always looking for new recipes that use it since we're not really green smoothie lovers. This was a crustless quiche recipe but I made it into a frittata, partly because I'm lazy and didn't want to have to wash a pie plate. This is a good breakfast and would make a great dinner with the addition of some sourdough bread or a crusty baguette.<br />
<br />
<b>Kale Frittata</b><br />
<i>serves 4</i><br />
<i></i><br />
1 Tbsp olive oil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yX4_H5J2gZw/W_9RLEVVY6I/AAAAAAAAKzQ/I2bZQQ81VV8iZ3OirVmQIeWFYdB3cDuowCLcBGAs/s1600/20181127_172525.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-yX4_H5J2gZw/W_9RLEVVY6I/AAAAAAAAKzQ/I2bZQQ81VV8iZ3OirVmQIeWFYdB3cDuowCLcBGAs/s320/20181127_172525.jpg" width="240" /></a></div>
2 c kale, chopped<br />
1 large tomato, diced<br />
2 cloves garlic, minced<br />
3-4 oz breakfast sausage, cooked and crumbled<br />
4 eggs<br />
2 c shredded mozzarella<br />
1/2 c shredded cheddar or more mozzarella<br />
1/4 tsp pepper<br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 tsp garlic powder</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
Preheat oven to 350*. Cook sausage in a cast iron or oven proof skillet; set aside. Heat oil in the same skillet over medium-high heat; add kale, tomato, and minced garlic. Cook, stirring occasionally, until kale is wilted and the rest are softened. Stir in sausage. Let mixture cool.<br />
<br />
Combine eggs, cheeses, pepper, and garlic powder. Add to skillet, stir so everything is mixed well. Bake 25-30 minutes. Let cool for a few minutes before serving.<br />
<br />
<i>modified from a Seasonal Roots recipe</i>Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0tag:blogger.com,1999:blog-6323221554345060772.post-11671192573789638792018-11-29T20:48:00.000-05:002018-11-29T20:48:02.676-05:00Pecan TassiesThis is the Pampered Chef classic recipe. We usually have a pecan pie, among others, for Thanksgiving but there's only a couple of us that eat it. I have also found that it's too sweet; tastes change. These are just the perfect bite or two, the perfect taste of pecan pie.<br />
<br />
<b>Pecan Tassies</b><br />
<i>makes 24</i><br />
<i></i><br />
1/2 c butter, softened<br />
3 oz cream cheese, softened<br />
1 c flour<br />
2 Tbsp butter, melted<br />
3/4 c packed brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 c pecan halves, finely chopped<br />
powdered sugar, optional<br />
<br />
Preheat oven to 350*. For the tart shells, beat the butter and cream cheese until well blended. Add the flour, mix until a soft dough forms. Scoop the dough into 1" balls and place into ungreased cups of a mini-muffin pan. Using a mini-tart shaper (or the back of a spoon), press into the dough with even pressure until the dough rises slightly above the rim of the pan (flour the tart shaper before using).<br />
<br />
For the filling, in a small bowl combine the melted butter, brown sugar, egg, and vanilla. Finely chop the pecans, add to the filling and mix well. Fill each tart shell with filling (do not overfill). Bake for 20-25 minutes or until the tarts are light golden brown. Remove the pan from the oven and let cool for 3 minutes. Remove the tarts from the pan to cool completely. Sprinkle with powdered sugar if desired.Debbihttp://www.blogger.com/profile/16279811916639260590noreply@blogger.com0